Quick low-carb bread

Quick low-carb bread

Do you want bread for breakfast on occasion, while still avoiding carbs and gluten? Try this quick and easy low-carb recipe.
June 9 2015 by in Recipes, Bread

Quick low-carb bread

Do you want bread for breakfast on occasion, while still avoiding carbs and gluten? Try this quick and easy low-carb recipe.
USMetric
4 servingservings

Ingredients

  • ¼ cup 60 ml crème fraîche
  • 2 2 egg whiteegg whites
  • 2 tsp 2 tsp (5 g) ground psyllium husk powder
  • ½ cup 125 ml (60 g) almond flour
  • ½ cup 125 ml (75 g) sesame seeds
  • ¼ cup 60 ml (35 g) sunflower seeds
  • 1½ tsp 1½ tsp (7 g) baking powder
  • 2 pinches 2 pinches salt

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat oven to 400°F (200°C).
  2. Mix egg whites and sour cream in a bowl.
  3. Add remaining ingredients and work in to the egg batter. Let rest for a few minutes.
  4. Form into piles and put in a baking dish. Sprinkle some extra sesame seeds if you like.
  5. Bake in oven for 10–12 minutes until golden brown.

This a popular recipe from Fanny Lindkvist, who has the Instagram account LessCarbs.

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70 comments

  1. 51
    Reply to comment #10 by PatrickP
    Amanda Roberts
    April 4 2016
    That's funny, Patrick, because I was just thinking how easy these recipes are. I don't find them complicated at all - at least, not compared to other low-carb recipe sites. Maybe it's just a matter of what kind of recipes we've both looked at.
  2. 52
    Wanda
    April 5 2016
    These are just lovely. I've made 3 batches this weekend and followed the recipe just as written. I, too, was a little confused about the shaping instructions and just pressed the batter into a sheet pan because the photo looks like the bread was cut into squares. These are great with pate, avocado, smoked fish, egg salad--you name it. My friend, who can eat anything he likes and stay amazingly fit and trim, raided my stash of these and loves them (hence the 3 batches) even though he can eat carbs until the cows come home. I cut them in squares and keep them in the freezer and pop them in the toaster to thaw and toast lightly. Oh, and by the way, if you're having trouble finding psyllium, the laxative Metamucil is psyllium, just make sure you buy the plain, unflavored and unsweetened kind (don't think the orange flavor would be very good in this!) Trader Joe's also carries psyllium.
  3. 53
    Reply to comment #6 by Angela
    Birgit
    April 25 2016
    100ml = 1dl hope this helps. x
  4. 54
    sheila
    May 8 2016
    Hi
    I just made 4 of these in a cupcake pan. And used paper cupcake liners just like I would for a cupcakes. It baked up nice for me. And it was easy to handle and freeze that way.
  5. 55
    Reply to comment #47 by Louella
    Evelia
    May 19 2016
    Thanks for the tip!
  6. 56
    Barb
    June 1 2016
    I've made those oopsy rolls and really didn't like them as they tasted too "eggy" I've also made the bread with almond flour but had to throw it out as I didn't like the texture, very heavy and dense. What would the consistency of this quick bread compare with and taste like?
    Reply: #57
  7. 57
    Reply to comment #56 by Barb
    Kristin Berglund Team Diet Doctor
    June 2 2016
    Hi Barb!
    I'm sorry about that. This bread will resemble the loaf of bread made with almond flour I'm afraid. But keep you're eyes open because we have a new bread recipe coming soon that tastes absolutely wonderful and has a similar texture as ordinary bread. I hope you'll like that one!
  8. 58
    phill
    June 24 2016
    It would be wonderful if the recipes had videos! I find it hard to follow everything correctly by just text. Anyone recommend a good youtube channel? Or a vídeo with this type of bread?
    Reply: #59
  9. 59
    Reply to comment #58 by phill
    Kristin Berglund Team Diet Doctor
    June 26 2016

    It would be wonderful if the recipes had videos! I find it hard to follow everything correctly by just text. Anyone recommend a good youtube channel? Or a vídeo with this type of bread?

    Hi phill!

    We would love to make videos of how to prepare our recipes someday! I´ve put a link to a video of how to make this bread just below the instructions.
    http://www.dietdoctor.com/recipes/the-low-carb-bread
    Good luck!

  10. 60
    Tim
    July 15 2016
    No I disagree. Vegan's do not survive well. I can't tell you how many of the people I know who are strict vegetarian, or vegan and who have early onset Alzheimer's. Not a good way to go. And as to children brought up on strict vegan diets... Recent stories out of Italy tell the story all too well. Children are stunted and often die on strict vegan diets. One couple in question lost custody of their children...
    Verdict of Child Abuse.
  11. 61
    Luna
    October 21 2016
    I just made this bread. My father is in stage 4 kidney failure and cannot have the almond flour. So, I roughly ground some macadamia nuts and used them. They are a bit oilier than almond flour, so I was not sure, making this for the first time, what the result would be. I did this flatbread style- pressing the dough out on parchment. Then I scored through the dough to divide the servings before baking. The end result: One of the best ever low-carb breads I have ever enjoyed. This is a terrific and very easy recipe.
    Thank you for your wonderful recipes, the print feature, and photo included in print recipes. Love your site. Wishing my bank did not put the kabosh on allowing us to use our visa for any foreign billed purchases, or I would definitely become a member.
  12. 62
    Luna
    October 21 2016
    It's me again. Just wanted to add that I made another batch of this bread. In an effort to cut the potassium down further for my dad, I omitted the nut flour and used ground pork rinds. I also omitted the salt, as pork rinds were already salted. The dough texture was slightly more crumbly, but it pressed together okay. I pressed it all into a rectangle and scored it into individual servings. I baked it as directed and then when I took it from the oven I broke the servings apart and cooled them on a rack. Not only does using the pork rinds cut the potassium down, but it further reduces the carbs. I wanted to share this in case anyone else was wondering about similar substitutions.
  13. 63
    April vance
    January 11 2017
    I am on this low carb diet and I want bread but don't no what one I should try can some one give me good advice on the bread
  14. 64
    Meritxell
    March 25 2017
    I've made some recipes from your website and I'm very happy with the results, you are helping me and my sister a lot in our low carb new way of live.
    Today I've tried this one and it has become a total success, easy, quick and delicious.
    I have a little complain, though, I absolutely prefer measurements in grams, for baking accourance, even for liquids.
    It is possible to get this? I hope so... you are a great Team!
  15. 65
    Fozzy
    March 24
    Can you please make a loaf without awful husk it's ruined all my bread....all binned I paid a lot for it and it's purple muck.

    I'd love to mske a nice loaf

  16. 66
    Laura Davis
    June 17
    This is a really nice alternative to bread. I need to make it into a loaf shape next time so it's easier to slice/ toast. Not much taste, mainly seeds but texture is really good.
  17. 67
    Anneleen
    June 26
    I'm confused... The recipe ingredients use "crème fraiche" and beneath it says "sour creme", which one should I use? Also, what is cider vinegar? Is that apple cider vinegar? Thank you for helping me out.
  18. 68
    Heather
    August 30
    here is Fanny's original recipe with better instructions: http://lesscarbs.se/lchf-frukost/lesscarbs-snabba-brod/
  19. 69
    anni
    November 18
    Dairy intolerance makes most low carb breads difficult - could you use coconut cream rather than creme fraiche ( or cocnut/ soy yogurt)?
    Reply: #70
  20. 70
    Reply to comment #69 by anni
    Kristin Parker Team Diet Doctor
    November 19

    Dairy intolerance makes most low carb breads difficult - could you use coconut cream rather than creme fraiche ( or cocnut/ soy yogurt)?

    Those are all going to bring different properties to the baked goods. You would have to experiment to see if they were acceptable to you.

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